Roasted Ratatouille

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Recipe Information

Total Time:

Servings:

Roasting brings out the flavor intensity of the vegetables and brings new excitement to this traditional French dish.

Ingredients

1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

1 bell pepper, chopped into 1 1/2 inch pieces

1 pint cherry tomatoes

1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon tomato paste

1 teaspoon dried basil

1 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon dried rosemary

1/4 cup red wine

3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.